My Sourdough Thoughts

When you get your starter home:

If I already fed it let it sit out on counter for 8 hours, it should double.
Or it is unfed, feed it, it’s best to have an active starter to save in the refrigerator.

Feeding:

Add equal parts by weight of Starter & Water (@110-118deg), mix then add equal weight of flour, I use just King Arthur All Purpose, but the Starter loves to have maybe 20% of the flour something with an extra kick, (I use Bob’s Red Mill Rye Flour, or you can use a whole wheat) leave covered out in room for 8-12 hours…it should double in size.

Then put in Refrigerator until you are ready to use.

Activating your Starter:

Take 50g or 100g of starter. Add equal parts of water and flour, using the same details in the feeding above. Depending on how long your Starter has been in the refrigerator, you may have to do this 1, 2 or even 3 times. So, if you have an inactive starter you have not used for weeks or months, it may take 24-36 hours to get it active again. Mine always is active by the 3^rd time. This may look like this:

	1^st Feeding	2^nd Feeding	3^rd Feeding (if needed)
Starter	50g	100g	100g
Water	50g	100g	100g
Flour Mix	50g	100g	100g
Resulting Starter	150g	300g	300g
Dispose of 50g	Make Pancakes or Waffees with 200 g or Dispose orGive away, if fully active use this 200 g	I use often 200g in my recipes and put the extra back into my original starter in the refigerator

One caution: If when you take the starter out of the refrigerator it has a gray watery surface, do pour this off before you begin the process. Your starter is not bad, but this gray liquid is strong and not pleasant and should not be mixed back in.

For tips on bread making or pizza dough.

For best flavor, let the dough rest in Refrigerator in Zip lock bag (oiled) over night, or even better for a day or two. Take out and let warm for 2-3 hours before using. If I am doing Pizza I divide into individual balls and let rise for 5-6 hours.

This link is for the best bread..

http://www.instructables.com/id/Sourdough-Bread/?ALLSTEPS

For Birkmann Baguette tray recipe:

Click to access 210141%20Baguette%20Tray%202015-06-10%20V7%20recipe%20mail.pdf

Chef Vito’s Recipe – for pizza making…good YouTube video.